“Brunch is breakfast without an alarm clock.” –Unknown
Plan your weekend brunch with around this incredible menu! Citrus Mimosas, Crab Cake Eggs Benedict with Chesapeake Hollandaise, Grand Marnier French Toast with Melba Sauce and Vermont Maple Syrup, Tri-Color Potato Hash, and Mixed Berry Lemon Parfait. Seating is limited; pre-registration is required.
Sponsored by Vermont Kitchen Supply
Chef Ian Vair is a natural born Vermonter with classic French culinary training. His experience extends into multiple regions around the country. Southwestern, Caribbean, Chesapeake, Italian, and Asian cuisines have all been part of his fieldwork. Combined with classical French fundamentals, Chef Ian brings a dynamic fusion of flavors, flare and fun to the table.